This tasted good, but it makes a ton (it really will serve 16), and it is very time consuming and very expensive. I live in Chicago, and I still had to go to four different stores to find all of the ingredients, and ended up spending nearly $50 (between the three types of mushrooms, hazelnuts, fresh herbs and challah), as well as over an hour in prep work (soaking, chopping, reconstituting...) It was not so much better than the standard sage stuffing I usually make that it was in any way worth the time or expense. My husband, who thought it tasted great, agreed that the cost/benefit ratio was just too skewed.

Reviewer:

This recipe is expensive and takes a lot of time... but it is TOTALLY worth it!!!! It was by far the best part of my 8 course Thanksgiving dinner. To save money, you can skip the porchini mushrooms. Sounds like a lot of mushrooms and some people worry about that...but everyone of my guests couldn't get enough. A mushroom hater even loved it and kept going back for more.

Reviewer:

Super delicious! I made this for the first time on thanksgiving this year and it was a HUGE hit. I couldn't find all of the mushroom varieties at the last minute (cause that's how I do everything) but it was still AWESOME. I seriously could have skipped the turkey and just had stuffing and gravy!

Reviewer:

I have made this stuffing for the last 3 years for sure! Everyone LOVES it! I like to use fresh herbs it really gives it wonderful flavour. We love mushrooms so I use all kinds, oyster, portabello - any that I can find. I never have any leftovers, no matter how much I make!! Thanks Christine for making this one of our Thanksgiving Traditions!

Reviewer:

I made this stuffing for Thanksgiving. I love mushrooms but I thought this was a little much. I will make it again but will put less mushrooms in it. I used a packaged season stuffing mix and thought the flavoring was perfect with the fresh sage.